We once heard that if you live in Eugene and you’re buying zucchini in July or August, you clearly don’t have any friends. You know, because everyone in this town knows someone with an excess of zucchini. The stuff grows like mad in the Valley. It’s so abundant, in fact, that we’ve heard of people physically removing their zucchini plants because it all just got to be too much.

If you’re currently up to your ears in zucchini, you’re probably looking for delicious and interesting ways to use up huge amounts of it. Ever the helpful neighbors, we’ve rounded up a few fantastic recipes from around the internet.

Trick your kids (or yourself) into eating some veggies with this super rich, moist chocolate cake that calls for three whole cups of shredded zucchini! A frosting crafted with 100% chocolate chips is literally the icing on the cake.

This gluten-free, low-carb version of shrimp scampi with linguini will leave you feeling completely satisfied and not even a little bit overstuffed. It’s also a wonderful way to eat up tons of zucchini in a single sitting. Pro tip: Maximize zucchini usage by serving zoodles to dinner guests!

Requiring just 10 minutes of prep time and seven ingredients, this recipe for cheesy, stuffed zucchini is easy enough to whip up on busy weeknights. Plus, it eliminates three whole zucchini from your countertop!

Recipe fans call this nuanced, subtly spicy soup “light but filling,” making it a perfect meal for blazing hot summer days. Seven cups of diced zucchini go into making 4 to 6 servings, but this soup can chill in the fridge for a few days or be stowed in the freezer, so make as much as your little heart desires.

These extra crispy, parmesan-crusted zucchini fries are a great way to use your two remaining zucchini (yeah, right!). They take just 30 minutes to make and use five ingredients that you probably already have in your pantry.

So, there you have it: Five fine ways to cash in our your wealth of zucchini. Did we miss your favorite zucchini recipe? Share it with us on social!